Monday, November 3, 2008

{MONDAY'S MENU} Spiced Pumpkin Seeds

Ah the joy that Fall brings! I LOVE IT ALL! The bright colorful leaves, the warm colors, the cold air, the beautiful afternoons and a snow capped Baldy Mountain! I could go on and on!

With Halloween out of the way, we are counting down the days until FIRST the Superdy-Duper Girls WEEKEND out, much thanks to a brave Kara for offering up her home in the Park City area, and the TWILIGHT movie! Woo HOO! Then for a week in Utah for Thanksgiving! We can't wait to spend LOADS of time with our family that we miss so much! And even a minute or two with those of you we don't! :) HA! You know we LOVE you all!

I think I will be making a few of my FAVE Thanksgiving recipes for the next few weeks. However, for this one, I couldn't resist posting these FABULOUS pumpkin seeds that I got from my dear friend Brenda's blog. Thanks Brenda!

You really should try these! They are yummy! OH and did you know that 1/4 c. pumpkin seeds pack a whoppin' 19 grams of protein! Phew! Now THAT does a body good! Let's get to them shall we....


SPICED PUMPKIN SEEDS

After you pick all that orangey-pumpkin gunk off of them, rinse, drain & lay out on a cookie sheet. Let them sit out over night. The seeds need to be nice and dry, or they will turn out soggy and we all know that soggy anything is BAD! BAD! BAD!

In the morning mix:
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Stir them up really good and then spread them out on a cookie sheet. Bake at 275 degrees for 1 hour, stirring occasionally. Then let them cool and enjoy!
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2 comments:

cindy said...

We love pumkin seeds! I've been making them for at least 100 years! We have 3 big punkies (as Jackson calls them). We will get the seed out, roast them and ship them off to Texas for Elder Max!

-Kels- said...

Was your trip as entertaining as mine was?? I bet it would be close!
YAY for trips to utah with friends!!!!!!

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